I don’t know what it is about egg salad, but I absolutely love it. The only thing that could make it better is the addition of dill pickles and pickled jalapeños. And that’s exactly what you’re getting with this spicy dill pickle egg salad.
Just a couple of simple ingredients, mostly pantry staples, and you’ve got a totally delicious spicy twist on a classic dill pickle egg salad.
It comes together in under 20 minutes and makes the perfect high-protein meal prep idea or even a simple afternoon snack.
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Why You’ll Love It
- Easy high-protein lunch. Each serving has 15g of protein, and paired with some crackers or sourdough, you can easily reach 25g per meal.
- Ready in 20 minutes. Simply boil your eggs, whisk your dressing, do a little bit of chopping, and then fold everything together. That’s it.
- Just 6 easy ingredients. Mostly pantry staples you probably already have on hand.
- Meal prep friendly. Keeps for up to 3 days in the fridge, and the flavors are actually even better on day 2.
- The perfect spicy kick. The combo of spicy dill pickles and pickled jalapeños gives it a real satisfying punch.
Not a fan of mayo? Try my High-Protein Avocado Egg Salad made creamy with cottage cheese and avocado.
Key Ingredients
Made with simple, everyday ingredients, this spicy dill pickle egg salad features:
- Eggs. You’re going to need some hard-boiled eggs to make this egg salad. It’s best if you can get some that are a few days old, since they peel way more cleanly than fresh ones.
- Mayo. Use full-fat mayo for a super creamy base. Light mayo works too if you want to cut a few calories, or you can do a yogurt-mayo mix or even swap it for cottage cheese.
- Spicy dill pickles. Use your favorite spicy dill pickles, or just throw a couple of jalapeños into a jar of dill pickles and give it a day or two for the spice to infuse.
- Pickled jalapeños. These bring a second layer of heat as well as a delicious vinegary pickled flavor.
- Fresh herbs. I like the combination of dill and green onions for a little bit of freshness and bright green color.
If you’re a pickle girl, my High-Protein Dill Pickle Chicken Salad is a must-try. It’s one of the most popular recipes on my site.
How to Make It
The spicy dill pickle egg salad comes together in just a few easy steps.
Hard-boil your eggs
I like to do this by bringing water to a boil, gently lowering in the eggs to cook for 10 minutes, then transferring them to an ice bath for 5 minutes.
Whisk your dressing
In a large bowl, whisk together your mayo, dill pickle brine, dijon, and a pinch of salt.
Chop and combine
Roughly chop your peeled eggs, then add them to the dressing along with chopped pickles, pickled jalapeños, green onion, and fresh dill. Gently mix until well combined.
Chill and serve
Cover and chill for at least 20 minutes, then serve piled onto toasted sourdough, scooped into lettuce cups, or scooped up with crackers.
Looking for more meal prep ideas? Check out 29 High-Protein Cold Lunches for Work each with 30+ grams of protein per serving.
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Victoria’s Tips
Here are some of my tips for the best possible spicy dill pickle egg salad:
- Use older eggs. Eggs that are about a week old will peel way more easily than fresh ones.
- Drain everything well. Make sure your pickles and jalapeños are well-drained before chopping. You can even pat them dry with a paper towel so your egg salad doesn’t turn soggy.
- Taste before you salt. The pickle brine, dijon, and pickles all bring lots of salt, so mix everything together, then decide if it needs a little more.
- Give it some time to chill. 20 minutes in the fridge will help everything tighten up and let the flavors meld. Believe me, it’s worth the wait.
Swaps & Variations
Here are some easy swaps to make this spicy dill pickle egg salad your own.
Storage & Meal Prep
This spicy dill pickle egg salad stores well in an airtight container in the fridge for up to 3 days. It’s the perfect, easy Sunday meal prep recipe that takes just 20 minutes, and the flavors are actually even better on day 2.
I like to portion it into individual glass containers with some seedy crackers and extra pickle spears for grab-and-go lunches all week.
FAQ
If you store it in an airtight container, it’ll keep for up to 3 days, and the flavors are actually even better on day 2. Though it’s so good, it’s hard to not eat it all before day 3.
The biggest culprit is accidentally including excess pickle or jalapeño brine when mixing the egg salad. Make sure you’re draining the pickles and jalapeños well before chopping and combining. Otherwise, just give it a good mix and the texture should return to a typical egg salad.
I mean, it’s pretty delicious eaten straight out of the tub standing in front of the fridge, but also amazing piled on sourdough, scooped into lettuce cups, or eaten with crackers.
Totally! You can use regular pickles plus a little bit more of the pickled jalapeños, or you can even add some red pepper flakes or chili crisp.
Spicy Dill Pickle Egg Salad
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Ingredients
Instructions
- Bring a saucepan of water to a rolling boil over high heat. Gently lower 10 large eggs into the boiling water with a slotted spoon and cook at a steady boil for 10 minutes. Transfer to a bowl of ice water for 5 minutes, then peel.
- While the eggs cook, whisk ½ cup mayonnaise, 2 tbsp spicy dill pickle brine, 1 tbsp dijon mustard, and salt, to taste in a large bowl until smooth.
- Roughly chop the peeled hard-boiled eggs into bite-sized pieces. Add to the dressing along with ½ cup chopped spicy dill pickles, ¼-½ cup diced pickled jalapeños, 2 tbsp finely sliced green onion, and 2 tbsp finely chopped fresh dill. Gently fold with a spatula until coated. Taste and adjust seasoning.
- Chill for at least 20 minutes to let the flavors meld (optional but recommended).
- Pile onto toasted sourdough, scoop into lettuce cups, spoon over greens, or eat with crackers. Top with chili crisp, microgreens, or extra dill if desired.
Nutrition
Notes
- Add extra protein: Substitute half or all of the mayo for low-fat cottage cheese for an extra 5 to 10 grams of protein per serving.
- Heat dial: ¼ cup pickled jalapeños lands at a friendly medium heat. Bump to ½ cup or stir in 1 tsp chili crisp for a bigger kick.
- Storage and meal prep: Keeps for up to 3 days in an airtight container in the fridge. The flavors get better on day 2, which makes this perfect for Sunday-night meal prep.
- Ways to serve: Pile on toasted sourdough, scoop into lettuce cups for a low-carb lunch, spoon over a big green salad, stuff into a wrap, or eat straight with crackers and veggie sticks.
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Three of my favorite things: egg salad, pickles, and jalapeño